INGREDIENTS:1 ½ cups butter, softened
2 Tbsp. garlic, minced
2 Tbsp. savory leaf, dry
3/4 cup Dijon mustard
1 ½ lbs. Blue Diamond Sliced Natural Almonds, toasted
3 lbs. Swiss cheese, shredded
1 ½ cups green onion, thinly sliced
6 1-lb. loaves French bread, sliced lengthwiseDIRECTIONS: For the Dijon compound butter:
Combine butter, garlic, savory leaf and Dijon mustard in a mixing bowl with a paddle attachment; refrigerate until needed for service.
To prepare the nutty cheese topping:
Combine the toasted almonds, Swiss cheese and green onion; refrigerate until needed for service.
For each loaf of bread:
Spread both halves with 1/3 cup of the reserved Dijon compound butter, top with 3 cups of the reserved nutty cheese topping. Place under the broiler until the cheese is melted and bubbly. Remove from broiler, slice and serve.SERVINGS:6 loavesPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS
